On eight salad plates, arrange the spinach, tomatoes, mushrooms, eggs, bacon, onion and dill. In a small saucepan, cook salad dressing and sugar over low heat until sugar is dissolved. Drizzle over salads; sprinkle with croutons.

In a small bowl, combine the carrots, radishes and raisins. In a jar with a tight-fitting lid, combine vinaigrette ingredients; shake well. Drizzle over carrot mixture and toss to coat. Serve in a lettuce-lined bowl if desired.

Melt butter in a medium saucepan over medium-low heat. Increase heat to medium, and stir in spaghetti, cooking until coated with the melted butter and lightly browned.

Stir onion and garlic into the saucepan, and cook about 2 minutes, until tender.

Stir in jasmine rice, and cook about 5 minutes. Pour in vegetable broth. Season mixture with salt and pepper. Bring the mixture to a boil, cover, and cook 20 minutes, until rice is tender and liquid has been absorbed.

Place asparagus in a separate medium saucepan with enough water to cover. Bring to a boil, and cook until tender but firm.

Mix asparagus and cashew halves into the rice mixture, and serve warm.

Layer tomatoes, onions, and olives in a 9 x 13 glass dish and sprinkle with feta cheese and oregano. In a small bowl, combine oil and vinegars. Pour over tomato mixture. Cover and refrigerate for several hours.

3-4 green peppers (You can sub or mix yellow, red or orange for more color)1-2 jalapenos (If you want a hotter salsa, use a habanera)2 Vidalia onions3 tomatoes (Use plum rather than beefsteak so the salsa is not too juicy. You can also substitute tomatillos as they tend to be not very juicy.)Small bunch of cilantro1/4-1/2 cup vinegar1/4-1/2 cup red hot sauceOptional Items: Corn, black beans, pineapple

Chop peppers, onions, tomatoes, jalapenos and cilantro. Do it manually rather than with an electronic chopper. The chopped pieces should be about the size of a corn kernel.

Mix all of the ingredient together in a large bowl. Now it's ready to eat!

In a small bowl, combine the cream cheese, horseradish, garlic powder and curry; set aside.

With a vegetable peeler or metal cheese slicer, cut 12 very thin slices down the length of the cucumber; pat dry. Spread about 1 teaspoon cream cheese mixture down the center of each cucumber slice. Roll up.

Arrange salmon on top of rolls; sprinkle lightly with salt and pepper. Garnish with chives.

Sprinkle both sides of the chicken with the remaining 1 tablespoon flour. Heat oil in a large nonstick skillet over medium-high heat. Cook the chicken in two batches, adjusting heat as necessary to prevent burning, until golden, about 2 minutes per side. Transfer the chicken to a plate; tent with foil to keep warm.

Stir the broth mixture and add to the pan along with snap peas, artichoke hearts and sprouted beans (if using). Bring to a simmer, stirring constantly. Reduce heat to maintain a gentle simmer and cook until the snap peas are tender-crisp, 3-5 minutes.

Return the chicken to the pan, nestling it into the vegetables, and simmer until heated through, 1-2 minutes. Remove from heat; stir in herbs and vinegar.

In a medium bowl combine the yogurt, dill, lemon zest, and olive oil. Mix well and set aside.

In a large sauté pan, melt butter and sear salmon fillets on medium-high heat, flesh side down, for about 3 minutes. Turn the fillets over and cook for about 3 more minutes. Place fish on a warm serving plate.

Sprinkle steak with salt and pepper. Coat a small nonstick skillet with cooking spray; place over medium heat. Add the steak and cook about 4 minutes per side for medium-rare. Let rest for (at least 5) minutes before slicing.

On a lightly floured surface, unroll pastry. Transfer to a 9-inch pie plate. Trim pastry to 1/2 inch beyond the edge of plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until golden brown. Cool on a wire rack.

Meanwhile, in a large saucepan, combine sugar and cornstarch. Stir in berries and lemon juice. Cook, stirring occasionally, over medium heat until mixture just comes to a boil; pour into prepared crust. Cool completely on a wire rack.